I like to drink syrup diluted with mineral water, so this year I thought of making red currants.
- 900 g red currants (without tails)
- 900 g sugar
- 450 ml water
Preparation time: less than 60 minutes
RECIPE PREPARATION Red currant syrup:
The currants are washed and put in a bowl together with the sugar.
Keep in the refrigerator until the next day, stirring occasionally through them.
The next day they are put in a bowl, add water and put on the fire. Boil for about 20 minutes, then strain and cook for another 5-10 minutes. Allow to cool.
Put the syrup in bottles (3 bottles of 300 ml).
To withstand the winter, boil the bottles on a steam bath for about 30 minutes.